If you’re looking for an easy meal, then this sun-dried tomato pasta is perfect! It takes less than 20 minutes from start to finish. Vegan, gluten-free.
Gluten-free comfort food at it’s finest!
Pasta was definitely one of my favorite comfort foods growing up. I definitely ate more of it than I (now know I) should have. After eliminating gluten and other grains from my diet with great success, I was definitely no longer willing to eat it just for the sake of comfort.
After doing some experimenting, I determined that rice pasta is the least harmful (for me personally), so when I’m in the mood for something nostalgic, I’ll break out the rice pasta and whip up some variation of this recipe or one with loads of butter and Parmesan (yes, I do occasionally eat a little of it!).
So if you’re in the mood for something comforting, then let’s jump in and make some, shall we?
Looks SO good, doesn’t it?
This recipe is great for a number of reasons, but primarily because of how easy and tasty it is. I mean, really, what more do you need?
The pasta is simply cooked according to the directions on the package. While that is cookin’ away, you’ll want to whip up a batch of sun-dried tomato sauce. For this, you’ll need a package of sun-dried tomatoes in olive oil, garlic and Italian seasoning. You may also need some additional olive oil, as you will see below.
Simply pulse all the ingredients together in a blender or using an immersion blender. If you’re having trouble blending, you can add in some additional olive oil to help liquefy the mixture. That’s really all there is to the sauce.
Once the pasta is done cooking, drain the water and toss in the sauce and some fresh spinach. Turn heat down to low and stir until spinach has wilted, which should not take long.
Portion into bowls, add your favorite toppings (Parmesan, daiya or nutritional yeast if vegan) and enjoy!
What gluten-free pasta do you recommend?
There are tons of great brands on the market, and depending on your food sensitivities, you can buy any one of them. I don’t eat corn and most other grains because I’m sensitive to the mold common in them, so I avoid any brands with these ingredients.
I have found (for me personally), that white or brown rice pasta work best, so I try to stick with brands where these are the only ingredients.
Depending on the brand of rice pasta, the water can become thick and hard to drain, but I find that to be a minor inconvenience. The taste and texture is great, very much like the traditional pasta I grew up on!
You will also love these other recipes: